If you’re like me, you probably like cheese…
If you’re also like me and the other 50-80% of Americans who are lactose intolerant, then you probably have an issue eating the cheese that you so desperately long for.
Today, raw food chef Heather Haxo Phillips will show you how to make a dairy free cheese (raw vegan).
This is the first of a 3 part series. This first episode will demonstrate the basic cheese recipe, then tomorrow we’ll show you how to make a cheese with a hard rind, and Friday we’ll have an herbed soft cheese spread.
It’s cheese week, and I’m pumped!
Take a look…
Your question of the day: Have you had vegan cheese like this? What did you think?
Here’s the raw food recipe for this Dairy Free Cheese:
Makes 2 cups
- 2 cups almonds, blanched and peeled
- 1 cup Rejuvelac or Water Kefir (or 1 cup water with 2 capsules of probiotic powder)
Place the almonds and Rejuvelac in a high-speed blender and process until smooth, adding more Rejuvelac if necessary to form a smooth, creamy texture.
Pour into a nut milk bag or cheesecloth-lined strainer such as a strawberry basket. Allow to strain and ferment for 12-48 hours, until desired tartness is achieved.
Remove the cheese from the strainer.
Add in basic flavoring: Start with about ½ teaspoon salt and 1 teaspoon lemon juice. 1 – 2 teaspoons of nutritional yeast or miso can further deepen a flavor profile. A pinch of nutmeg is excellent too.
Refrigerate the cheese until ready to use. Season further or sweeten your cheese as desired before serving.
Stored in an airtight container in the refrigerator, Nut Cheese it will last for up to two weeks.
Note: To blanch almonds, bring water almost to a boil and turn off the heat. Add the almonds and allow to sit for 3 – 5 minutes. Drain and rinse the almonds, and slip off the peels.
If you want to learn more about Heather Haxo Phillips, please click here: http://www.rawbayarea.com/